Easy & Expert Recipes For Homemade Hummus

Homemade Hummus Two Ways — Beginner and Expert

Watching Party plan out her Summer cocktail soirée has left me in the mood for party bites and nibbles myself. When I show up to another friend's bash, my go-to appetizer (especially during the hotter months) is a container of freshly blended, cool, nutty hummus. It's better than store-bought, takes relatively little time to make, and puts a smile on everyone's face — even the hard-to-please health nuts. My favorite formula calls for sautéing the garlic first to eliminate any sharpness, but if I'm in a rush, I'll simply throw the essentials together in a processor and give it a whirl. See both options.

Directions

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like.

For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil. The hummus will keep for about a week in the refrigerator.

I buy tahini in a glass jar- they almost always sell it in a wide short can top (jova? brand) also but I think it's a pain to open and keep fresh. and i agree with the 1st poster... they're really no different!

I buy tahini in a glass jar- they almost always sell it in a wide short can top (jova? brand) also but I think it's a pain to open and keep fresh.
and i agree with the 1st poster... they're really no different!